Kam Man Food South Bay
FAILTuesday, February 4, 2014 at 5:30 PM
Violations Cited
01-3-101/701.11
Spoilage Unsafe Food
remove all frozen fish packages that have ice crystals formed inside the bag.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
03-3-501.16
Hot Holding
General Tso's Chicken........115 degrees F. Provide proper hot holding temperature of 140 degrees or higher. Product was discarded.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
31-5-204/05.11
Location Accessible
At the food court kitchen prep area and the butrcher shop do not block access to the hand sink. Keep sink open and accessable at all times.
Why This Matters
FORCED NON-COMPLIANCE: Blocked sinks force employees to skip handwashing. Studies show 89% compliance when sinks accessible vs 35% when blocked. Each skipped handwash potentially contaminates multiple food items. Inaccessible sinks contributed to Hepatitis A outbreak affecting 660 people.
Code Requirements
Handwashing sinks must be: Accessible at ALL times; Used ONLY for handwashing; Located within 25 feet of food prep; Clear of all equipment and supplies; Never used for food prep, dishwashing, or chemical disposal; Minimum one sink per 5 workers during peak times.
Corrective Actions
Clear ALL handwashing sinks immediately; Post 'Handwashing Only' signs; Relocate any blocking equipment; Provide alternative sinks for other uses; Train staff on sink designation; Monitor hourly for compliance
08-3-305-307.11
Food Protection
keep all food supplies 6 inches off the floor area upstairs in the storage room.At the produce back storage and prep area provide overhead protection for all produce stored in the area. In the 2 produce prep rooms the ceiling remains intact. In all other areas of the produce back room large portions of the ceiling are missing.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
14-4-202.11
Food Contact Surfaces Design
remove round wooden cutting boards at the food court carving staion. At the seafood department remove/replace worn mallet stored with other equipment.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
15-4-202.16
Non-Food Contact Surfaces
In the food court kitchen remove tin foil from all cooking equipment. Remove cardboard from shelving in the kitchen. Resurface side of live crab tank in the seafood section. Tank surface is in a state of disrepair and is falling apart.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
21-3-304.14
Wiping Cloths Clean Sanitize
Provide prper storage of in use wiping cloths in the food court kitchen.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
23-4-602.13
Non-Food Contact Surfaces Clean
Clean exterior of all bulk food containers in the food court kitchen.
Why This Matters
INDIRECT CONTAMINATION: Dirty surfaces attract pests, harbor bacteria, and contaminate via contact or air movement. Dust from dirty shelves contains allergens affecting 32 million Americans. Grease accumulation creates slip hazards causing 25% of restaurant injuries.
Code Requirements
Non-food contact surfaces must be cleaned at frequency to prevent: Soil accumulation; Pest attraction; Contamination of food/food contact surfaces. Includes: Equipment exteriors; Shelving; Walls and ceilings; Light fixtures; Ventilation systems.
Corrective Actions
Deep clean all non-food contact surfaces; Create cleaning schedule with daily, weekly, monthly tasks; Assign cleaning zones to staff; Use degreaser for grease accumulation; Clean from top to bottom; Maintain cleaning log
29-5-201/02.11
Installed and Maintained
repair leak to prep sink at the butcher shop.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
In the food court kitchen provide hand soap for hand sink next to the hot line.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
36-6-201.11
Floors Designed Constructed Installed
clean all floor areas near and around the construction zone. Keep floor area free of dust and debris from the construction area. Clean floor area behind compressors at upstirs storage room. At the butcher shop finish all walls and finish the new wall at the sprinkler room. Also finish the new entrance and provide a door at the entrance to seperate the butcher shop from the sprinkler room.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean
37-6-201.11
Walls/Ceilings Designed Constructed Installed
Finish all walls near the customer service area. New walls are not completed. Section off area until all wall surfaces meet code requirements. Replace stained ceiliong tiles near emergency exits above grocery isles above the produce displays and in the mens room. Clean the ceiling tiles on ceiling in front of hot line in the food court kitchen.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, washable surfaces; No holes or damage; Light-colored in food areas; Clean condition
42-6-501.113/.114
Premises Maintained
remove all old equipment piled up inside this establishment. Also remove all unecessary items stored near restrooms. Remove all unecessary items stored upstairs at the storage room.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
43-6-202.111/.112
Living/Sleeping Quaters/Laundry
remove 4 mattresses stored upstairs with pillows and blankets. Do not use the upstairs storage room as sleeping quarters.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.